For hundreds of years, Italians have been using balsamic vinegar. It’s as common in an Italian kitchen as flour and sugar in a baker’s nook. Not only is it great to use for dressings and sauces, but balsamic vinegar is popular with fresh fruit, as its rich flavor brings out the fruit’s natural sweetness. A few sprinkles on strawberries will surely wow your dinner guests.

Like any good ingredient, a little goes a long way. Sample a few recipes that include balsamic vinegar, and you’ll count yourself in among the American fans of this Italian classic.

A Little Bit About BalsamicContrary to popular belief, balsamic vinegar is not wine vinegar, although it is a product of grapes. It is made from the “must” (skins and pulp) of white or green Trebbiano grapes that have not yet fermented. White grapes are known for their high sugar content, but they are cooked until much has evaporated. Vinegar, which contains bacteria needed to complete the process, is added before the product is placed in a wooden barrel for aging.

There are about 200 producers of balsamic vinegars, almost all in Italy, where the Traditional Consortium of Balsamic Vinegar taste tests each batch before issuing a rating that allows it to have the word “tradizionale” on its label. Government standards dictate some vinegar must be aged for at least 12 years, but 25 for others. The most prized balsamic vinegar comes from the city of Modena, located near Northern Italy’s gulf of Genoa.

The Making of Balsamic VinegarAfter staying on the vine through the summer season and into fall, Trebbiano grapes are picked, crushed and slowly cooked in a copper kettle. They are boiled down until less than half of the original amount remains. Evaporation takes place, the natural sugar content is monitored and the product is placed in a wooden cask for the first step of the lengthy aging process.

The aging process is crucial to making quality balsamic vinegar, so it cannot be rushed. After it is stored in the first wooden barrel and evaporation takes place, it is moved to smaller wooden barrels. This process is called “topping” because it sits there until it’s ready to be bottled for use.

Several factors are involved in the flavor and quality of balsamic vinegar, including the type of wood used in storage (oak, cherry, ash and mulberry are traditionally used), the climate in which the casks are stored (more akin to an attic, not a basement) and the overall aging process. The longer balsamic vinegar has been allowed to age, the higher its quality and price. Most quality balsamic vinegars have been aged for at least 12 years.

The Real from the FakeReal balsamic vinegar is hard to come by; you aren’t likely to find it on just any supermarket shelf. Commonly used products are usually red wine vinegar with additives that mimic the flavor and properties of balsamic vinegar. Check the label to make sure you know what you’re buying.

Imitation varieties may be bitter, and likely contain added sugar and caramel coloring. But don’t be afraid of “mixed” balsamic vinegar, which contains a small amount of red wine vinegar. This type offers a good way to experiment with balsamic vinegar in your kitchen, and it is still a quality ingredient.

The higher the volume of balsamic vinegar in relation to its red wine vinegar content, the higher quality the product. In Italy, a percentage of a mixed product must contain at least some 10-year-old balsamic vinegar.

How Do I Use Balsamic Vinegar?There are several ways in which to approach basic cooking with balsamic vinegar. First, there is virtually no place in the kitchen that this rich, sweet nectar wouldn¡¯t be welcome. Balsamic vinegar can be used in nearly every aspect of cooking, including seasoning and marinating meats; sprinkling on salads and steamed vegetables; and adding a touch to drinks for a sweet twist.

There are a few basic rules to guide you through, however. When using a mixed version of the traditional balsamic vinegar ­þuthat is, one that includes some red wine vinegar¨C start with salad dressings, pasta sauce and light sauces for vegetables.

The next highest quality balsamic vinegar, which has been aged a bit more, is good for seasoning meats or adding to a hot skillet when quick searing chicken breasts or vegetables. Utilize its richness by adding it to other foods to enhance their flavor, such as pasta or cream-based dishes.

The most aged balsamic vinegars should be reserved for meats, fresh fruit or even fruit-based drinks, as it brings out their sweetness.

Balsamic vinegar will store for up to three years in a cool, dry place, which is handy since small amounts are used for most cooking purposes. And don’t be afraid if it is exposed to oxygen; the product won’t be compromised.

How to Choose Balsamic VinegarIf you’re lucky enough to live in an area where true balsamic vinegar is available, take your time choosing one. Generally, the darker the color of the vinegar, the higher its quality. Good balsamic vinegar will be slightly thick. Read the label, find out where the product was made and bottled, and take note of the ingredients. Does it include some red wine vinegar? That’s not necessarily a bad thing, unless you are searching for true balsamic vinegar. For the especially discerning, a taste test may help make up your mind.

Bottles of balsamic vinegars can range from just a few dollars up to $100, depending on age and specialty. Look for the phrase, aceto balsamico tradizionale di Modena, (traditional balsamic vinegar of Modena) for the highest ranked bottle.

If you’re looking for a place to purchase balsamic vinegar, check first with your local supermarket. The bigger the supermarket chain, the more extensive your options are likely to be. If you live in a metropolitan area, an Italian specialty store is certain to have a variety of balsamic vinegars. There are also many options for buying balsamic vinegar on the Internet.

alsamic vinegar’s flexibility makes it a go-to ingredient for everything from savory meats to fresh fruit. Although you have to check the label to make sure of what you’re buying, since real balsamic vinegar is hard to come by, the end result – whether for dressings, marinades or fruit – will be will worth it.

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